SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
SUN-DRIED TOMATO, PESTO CHEESE DIP
Check out my pesto recipe to make this or use your favorite. Its quick and easy finger food! Or mix it all together and add to warm Pasta to make a creamy sauce!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 1 serving platter for a crowd
Number Of Ingredients 3
Steps:
- In a food processor blend cream cheese and 10 tomatoes.
- Mix in rest of the tomatoes.
- Layer half of cheese mixture on to serving platter.
- spread half of the pesto repeat with rest of cheese and pesto.
- Serve with crackers, grilled chicken or fresh veggies.
Nutrition Facts : Calories 1678.9, Fat 164.5, SaturatedFat 100.5, Cholesterol 499, Sodium 1462.4, Carbohydrate 22.6, Fiber 2.6, Sugar 0.9, Protein 36.5
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN-DRIED TOMATO PESTO
I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!
Provided by Tisme
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
- Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.
Nutrition Facts : Calories 234.8, Fat 19.3, SaturatedFat 4, Cholesterol 11, Sodium 475.1, Carbohydrate 10.2, Fiber 2.4, Sugar 5.8, Protein 8.1
LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP
Make and share this Layered Sun-Dried Tomato and Basil Pesto Dip recipe from Food.com.
Provided by HannahSve
Categories High In...
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Spread whipped cream cheese in serving dish (best if done at room temp).
- Top with pesto, then sun-dried tomatoes.
- Sprinkle with pine nuts.
- Serve with pita chips or crackers. Yum!
SUN-DRIED TOMATO PESTO DIP
Make and share this Sun-Dried Tomato Pesto Dip recipe from Food.com.
Provided by beverlyjean58
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
- Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
- Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
- Cover and Chill overnight.
- (Can be made 3 days ahead. Keep refrigerated).
- Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.
Nutrition Facts : Calories 344, Fat 33.4, SaturatedFat 19.3, Cholesterol 89, Sodium 449.8, Carbohydrate 7.2, Fiber 1.4, Sugar 3.4, Protein 6.6
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
SUN DRIED TOMATO PESTO
Make and share this Sun Dried Tomato Pesto recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a blender or food processor and puree.
- Pack pesto tightly into a glass jar and cover with a thin layer of olive oil. Use as needed and keep refrigerated.
- Great on pasta, grilled chicken and vegetables.
Nutrition Facts : Calories 317.6, Fat 28, SaturatedFat 3.9, Sodium 567.3, Carbohydrate 16.7, Fiber 4.5, Sugar 10.2, Protein 4.5
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- Add the jar of sun dried tomatoes with their oil along with the can of fire roasted diced tomatoes and their juices in a food processor fitted with a metal blade. Process until the mixture is a uniform paste, but not necessarily smooth. Add the pesto, Parmesan cheese, and torn basil leaves to the work bowl of the food processor and pulse until the pesto and Parmesan are well incorporated. Scrape into a jar or other container with a tight fitting lid and store in the refrigerator for up to 10 days.
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